Leftover Roast Lamb Hotpot
A wonderfully feeling meal. Perfect comfort food for autumn, and a great way to use up all of those lovely leftovers.
Servings 4 People
Calories 829kcal
Ingredients
- 500 g Lamb Diced
- 1 Onion Diced
- 1 tablespoon Plain Flour
- 4 Carrots Peeled and sliced
- 3 Parsnips Peeled and sliced
- 1 tablespoon Henderson’s Relish
- 500 ml Beef Stock
- 2 Bay Leaves
- 1 Sprig Fresh Thyme
- Pinch Salt and pepper
- 750 g Potatoes Peeled and sliced 3mm-5mm thick
- 100 g Butter Melted
Instructions
- Preheat the oven to 160 degrees (or 180 if not fan-assisted).
- In a large ovenproof dish, melt one tablespoon of the butter.
- Add the onions and fry for 5 minutes until soft.
- Add the lamb, carrots, and parsnips and stir.
- Stir in the flour and cook for 2 minutes, stirring constantly.
- Pour in the Henderson’s and stock.
- Add the bay, salt and pepper, and thyme and mix well.
- Simmer for 10 minutes.
- Remove from the heat and stir.
- Lay the potatoes on top to create a lid, covering as much of the stew as you can.
- Brush or dab on the remaining butter.
- Cover and place in the oven for 1 hour.
- Uncover and continue to cook for a further hour until the potatoes are brown and crisp.
Notes
If your potatoes aren’t as crispy and brown as you’d like, add a little more butter and grill for 5 minutes, keeping a close eye on it.